Thai Style White Cut Chicken

Delicious, tasty and spicy white cut chicken.

This is can be prepared from leftover boiled chicken [pak cham kai] or cook chicken as per recipe.  This time, I omit the ginger bud as it's difficult to get and rather costly.  Without it, the sauce tasted good though.

Verdict - Sweet, sourish, spicy and savoury sauce white cut chicken.  Good on its' own or with rice.

Recipe Source - Yum Yum Magazine No. 90

Ingredients

[serves 4-6]

2 chicken whole legs

1.5 litres water

50 gm ginger - bruised

5 pips garlic - bruised

2 stalks spring onion

1/4 tbsp salt

Sauce - Mixed

6 tbsp Thai chilli sauce

2 cili padi - chopped

2 kaffir lime leaves - finely shredded

1 tsp fish sauce

4 petals of ginger bud - chopped 

1. Bring water to boil with ginger, garlic, spring onions and salt.
2. Add in the chicken, cover and bring to boil again.  Off heat and leave the chicken in the pot for 45 minutes.
3. Remove chicken and immerse in a basin of ice cold water for 5 minutes.
4. Dish up and drain.  Debone chicken legs and cut into pieces.  Place on serving platter.
5. Drizzle the sauce over and serve.
   

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